Coffee cake is a timeless classic. Not too sweet for breakfast, a satisfying afternoon treat and a simple finish to a weeknight meal.

Among the wonderful memories I have of my mother in law, a”h, are the times that she and I would linger together at the dinner table nibbling this very recipe, as we cherished the remaining moments of a rare family meal long after everyone else had left the table.

That was how I learned that dessert can be more than the sweet end to a meal. In those moments, I would often glean a gem or two from her treasure house of wisdom. Her modesty and straightforward nature, timeless virtues of the Jewish woman, waft through my home in the aroma of this moist cake.

2. In the work bowl of a food processor, combine topping ingredients. Pulse until the consistency is a coarse grain with a smattering of large lumps. Do not overmix. Remove topping and set aside.

3. Cream margarine (or oil and applesauce, if using)
and sugars in the work bowl of a food processor or mixer. Add milk or orange juice, eggs and vanilla and mix until just blended. Add flour, baking powder and salt. Pulse or mix until batter is uniformly moist.